Easter Sunday Supper 2013

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Yesterday, a traditional holiday dinner for 5 people––not my usual 11 courses for 11 people–ha!-was enjoyed by Johnny, Leysa, Walter, Dave and I. We started with some bubbly at 3pm, then a version of my Aunt Muchie’s Antipasto Giardinaire, which is full of Italian delicacies. I’ll write up an ingredient list and post soon, but suffice it’s pungent and salty, and not for the faint of heart! I roasted red bell peppers and a whole head of garlic, rolled up proscuitto and salami, marinated mushrooms and tomatoes separately , added cured olives, truffle paté, celery hearts, anchovies and arranged it all on a bed of curly endive!  Yum!!

By the time we sat down to that we were already through a bottle of bubbly, so we started on the lovely La Crema Chardonnay that Walter brought. As Johnny prepared his Limey, I mean English peas, I broiled a crust on an herb stuffed, braised leg of lamb. Thank you, Walter for not one, but tow lovely bottles and a serenade on the guitar.

The main course was a braised leg of lamb. I had the butcher at Whole Foods de-bone it, but give me the bone. I cut it into a flat 3/4″ sheet, stuffed it with 40 fresh mint leaves, parsley and 3 cloves of minced garlic and bundled it in twine, after it had soaked in Cabernet Sauvignon for 24 hours. Then I braised it in a roasting pan with the wine marinade, some water and the bone, on 275 for 2 hours. Just before serving it finished it under a super-hot broiler to achieve  a nice crust. Cut  the twine off and slice into nice 1″-2″ rounds, it made a very nice presentation.


Yummy sides were Johhny’s English peas and my scalloped potatoes with goat gruyere and yogurt. Baked it for 2 hours on 425º until gooey inside and crisp on top. Johnny was fascinated with his peas and we played along all the way through my 3 layer banana pie: 5 fresh, sliced bananas with custard and a sweet ricotta and coconut milk layer on top, finished with chopped walnuts. This pie–as all my pies, had no white sugar! Maple syrup and a dollop of lemon curd were the only sweeteners.

Here’s Johnny ready to  take his own life when I smoked up the kitchen to get the perfect crust on the lamb with the broiler on high!!



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